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[Decolorization of spirulines]

C Baron

    Annales De La Nutrition Et De L'Alimentation
    |January 1, 1975
    PubMed
    Summary
    This summary is machine-generated.

    Decolored Spirulina algae meal offers a highly efficient, protein-rich food ingredient. This process removes color without compromising nutritional value or taste, enabling broader food applications.

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    Area of Science:

    • * Biotechnology and Food Science
    • * Nutritional Biochemistry
    • * Phycology

    Context:

    • * Spirulina algae is a recognized source of high-quality protein (≥60%).
    • * Its intense natural coloration (chlorophylls, carotenoids, phycobilins) limits its incorporation into various food products.
    • * Developing a palatable, decolored Spirulina ingredient is crucial for expanding its use in human nutrition.

    Purpose:

    • * To investigate efficient methods for decolorizing Spirulina algae.
    • * To evaluate the nutritional quality and safety of the decolored Spirulina meal.
    • * To assess the acceptability of the decolored Spirulina meal in diverse food matrices.

    Summary:

    • * Laboratory and micro-industrial scale decolorization of dry Spirulina using ethanol and acetone achieved 80% efficiency.

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  • * The resulting pale-yellow meal is virtually odorless, contains 84.2% protein, and retains essential amino acid profiles and lysine availability.
  • * Residual solvent levels were 40 ppm (acetone) and 60 ppm (ethanol), meeting safety standards.

    • Impact:

    • * The decolored Spirulina meal can be incorporated into human foods without imparting undesirable color.
    • * This innovation facilitates protein enrichment of a wider range of food products.
    • * It addresses hygienic and nutritional concerns, enhancing Spirulina's potential as a functional food ingredient.